celebrating the lowly cranberry

Today we went to the Cranberry Festival in Fort Langley.

We started out with breakfast at Beatnik's. Hubby ordered a hearty omelette,  but I got into the spirit of the day with cranberry sourdough French toast — very yummy! 

Then it was on to ogle all things cranberry, and they were legion... from candles to candy, and vinegar to honey.

The Ocean Spray company was selling cranberries  by the bagful for $1.00 a pound.  Needless to say, we loaded up, coming home with a cranberry scone for lunch and 8 lbs. of berries -- which should help us survive the winter.

I'm sure you can guess what I did this afternoon ... made cranberry sauce.

Cranberry Sauce

2 cups cranberries
2 cups sugar
1 cup water

Put all ingredients into a cooking pot.
Place over heat and bring to boil. 
Cook till the berries soften and pop.
When cooked to desired mushiness, let the sauce cool, then bottle and store in refrigerator.
Serve with turkey.

(Use leftover cranberry sauce for lots of things -- like stirring into plain yogurt. Add fresh banana slices for a great dessert.)